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Moroccan fish
| Preparation : 30 min | Resting : 2 hr |
| Cooking : 55 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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Serves 6-8 personnes
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| 800 | g firm white fish (cod, grouper, hake, etc.) |
| ½ | preserved lemon, chopped |
| 50 | ml olive oil +1 drizzle |
| 2 | onions, quartered |
| 2 | carrots (200g) |
| 1 | courgette (200g) |
| 1 | aubergine (200g) |
| 1 | turnip (80g) |
| 150 | g cooked chickpeas |
| 2 | tbsp ras-el-hanout |
| 1 | tsp ground turmeric |
| pinch saffron |
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| salt, 5 peppercorn blend |
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| 300 | ml fish stock |
| 50 | g raisins |
| 1 | Cut the fish into 3-4cm pieces, removing any bones. Place in a salad bowl with the preserved lemon and olive oil; marinate* in the refrigerator for 2 hours. |
| 2 | Meanwhile, chop the onions using the EXPERT programme, 20 seconds/speed 13. If necessary, push the mixture down. |
| 3 | Add a drizzle of olive oil and restart the EXPERT programme, 5 minutes/ speed 3/120 °C. |
| 4 | Cut the vegetables into large cubes. Add the vegetables, chickpeas, spices, pepper and salt to the metal bowl. Add the fish stock and a little water, if necessary, to barely cover the vegetables; run the EXPERT programme, 40 minutes/ speed 1A/100 °C. |
| 5 | Add the fish pieces and raisins; restart the EXPERT programme and continue cooking for 10 minutes/speed 0/100 °C. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
Chef’s tip
You can replace the preserved lemon with lemon paste.
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